Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase Desalination 200 (2006) 531-532Authorsby Beatriz Cancino, Martin Bönisch, Patricia Fuentes, Ulrich KulozikSource: http://www.desline.com/articoli/7914.pdf Request a quote Phone: +31 152 610 900 info@lenntech.com Request a quote
